Not everyone can be a truffle. Most of us are potatoes. And a potato is a very good thing to be.” ― Massimo Bottura (Massimo Bottura: Never Trust A Skinny Italian Chef)
There might be hundreds of recipes for potato salad, maybe as many as for Spaghetti Carbonara, and like Italians, Germans are quite particular about the ingredients and preparation of their beloved dish :-)
One thing’s for sure: if 2 Germans are discussing this dish, they will each have very strong and diverse opinions as to what should go into the salad bowl: should it be vegetarian, with broth or mayonnaise (no, no), with onions and if so, how should they be prepared? What type of potato should you choose? Well, that depends on the recipe, obviously….
I would like to share my one and only recipe with you, and I wish I could say that my grandmother passed it on to me, but no, it comes from a teeny, tiny recipe book that a friend once brought back from her holidays in Bavaria and gave to me as a present (thank you forever, Berta).
- 800 g waxy potatoes
- 2 small onions, finely chopped
- 3 parts vinegar
- 3 parts neutral oil
- white pepper
- 50 g bacon in small cubes
- 200 ml hot vegetable broth
Boil the potatoes in their skins, peel them whilst they are still hot then slice them into medium thick slices.
Prepare a vinaigrette by mixing together the hot broth, oil, pepper and vinegar and pour it over the potatoes. Don’t worry, the potatoes will soak up the vinaigrette.
Lightly fry the bacon with the onions in a pan then add these to the potatoes.
Let it sit for a while and then top it with the finely chopped parsley.
You want to know how the potato came to Germany? Read our article about the potato success story.